Elvis Cookies

In the bowl of a stand mixture, fitted with the paddle attachment, cream butter until smooth and creamy. Add both sugars and beat until light and fluffy, on medium-high speed. Add vanilla and banana extracts and mix until combined with the sugar mixture. Add eggs to the mixture one at a time, and beat egg in the mixture completely before adding the second egg. With the mixer on low speed, slowly add the flour, cornstarch, salt, nutmeg and baking soda to the sugar mixture. Mix until just combined.

Add the peanuts, chocolate chips and Cereal Crunch to the dough and mix on low until barely mixed in. Remove mixing bowl and use a rubber scraper to ensure all ingredients are fully incorporated in the dough.

Wrap dough in plastic wrap and refrigerate overnight or place in the freezer for 30-minutes.

Once dough has chilled, preheat oven to 375-degrees. Line baking sheets with parchment paper and drop medium-sized balls of dough onto cookie sheets. Bake for 12-minutes or until edges of the cookies are golden. Allow cookies to set and cool on the cookie sheet before removing to a wire wrack to fully cool.

For cookie cups, line a cupcake tin with cupcake liners. Spoon dough into each liner, filling the liners half full of dough. Push dough down completely into the liners. Bake for 12-minutes in 375-degree oven. Let cool in the cupcake tin for several minutes, then place on a wire rack to cool completely. Frost with chocolate icing if desired.

Store at room temperature in an airtight container.